Dominican Republic
Asopao
Asopao de pollo
A Dominican soupy rice stew, usually made with chicken but also cooked with shrimp, pigeon peas, fish or beef, plus sofrito and vegetables.
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Dominican Republic
Berenjena con Cerdo
A Dominican stew of eggplant and pork simmered in a tomato-onion sauce with garlic and oregano.
Dominican Republic
Cangrejo Guisado
Dominican stewed crab in a tomato-sofrito sauce with garlic, peppers, and lime, served with rice. A coastal specialty, especially in the east, rich and savory.
Dominican Republic
Carne Guisada
Dominican stewed beef in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A core component of la bandera dominicana.
Dominican Republic
Chenchén
A Dominican dish of cracked corn cooked with coconut milk and spices, from the San Juan and Azua regions. A hearty, creamy side or main, similar to risotto, served with goat.
Dominican Republic
Chenchén con Pescado Salado
A Dominican dish of chenchén (cracked corn with coconut milk) served with salted fish stew. A traditional combination from the San Juan valley, hearty and savory.
Cibao, Dominican Republic
Chivo Liniero
Goat stewed in the La Línea tradition with oregano, garlic and chile; the same dish ranges from mild to notably picante.
Puerto Rico
Habichuelas Guisadas
Dominican stewed red beans in a tomato-and-sofrito sauce with garlic, oregano, and cilantro, served over white rice. A core component of la bandera dominicana.
Dominican Republic
La Bandera Dominicana
The Dominican national lunch: white rice, habichuelas guisadas (stewed red beans), and carne guisada (stewed meat), served with salad and tostones. The daily meal of the country.
Dominican Republic
Pollo Guisado
Dominican stewed chicken in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A common variant of la bandera's meat component.
Cuba
Rabo Encendido
Dominican braised oxtail in a rich tomato-and-sofrito sauce with garlic, peppers, and wine, slow-cooked until tender. A festive, hearty stew, served with rice.
Dominican Republic
Sancocho Dominicano
A Dominican sancocho stew of root vegetables, plantain and herbs, served in chicken, gandules, mixed-meat and seven-meat preparations.
Colombia
Seafood Soup
Asopao de mariscos
A Dominican soupy rice stew of mixed seafood (fish, shrimp, squid, mussels), rice, coconut milk, and sofrito. A coastal celebration dish, rich and aromatic.